Vegan, Gluten Free Banana Bread

I need to write down what I did because I made some little changes and I loved the way this bread came out. I have found the recipe for a perfect vegan/gluten free banana bread on the site of wonderful Mrs. Brittany Angell. 🙂
(You can find her original recipe here:
http://realsustenance.com/easy-gluten-freevegan-quick-bread-base-with-endless-flavor-possibilities/#comment-27452 ).

So I made banana version of this bread and everybody LOVED it. Everything was perfect. The taste,the texture, the color. And now as we speak,I have plantain version of this bread in the oven. (I hope it will work too! ) On my next list is to try make it a lemon cake. 😉

Before baking few important things that Brittany pointed out:
1. It is important to get your bread into the oven right after you mix it. Why? Because the Baking Soda/Powder and Vinegar will start reacting once mixed. We want this reaction to happen in the oven- rather than on the kitchen counter in the mixing bowl. So with this being said: Make sure to preheat the oven PRIOR to mixing the ingredients AND Grate/ Puree/ Prepare your Fruit or Vegetable and have it ready prior to mixing as well.
2.She highly recommends using HEAVY (Full Fat) Coconut Milk from a Can for the Milk in this recipe. WHY? Well.. fat in Quick Bread/Cake/Muffins creates a tender moist texture.

1.Preheat the oven to 330 Degrees. Grease Loaf Pan and set aside.
2.Prepare grated Fruit or Veggies OR Puree.
3.In a Bowl- Mix Dry Ingredients and then add the wet. Mix well! (this batter should be fairly thick! )[I put first oil,than bananas, than milk with apple cider].
4.Feel Free to get creative and add additional Spices/ Nuts/Seeds/Chocolate Chips/ Dried Fruit/ Frozen Berries/ Zest of a Lemon/Lime/Orange/ Fresh Chopped Herbs. Basically- Add whatever your heart desires-this is your time to shine! 🙂
5.Bake 50-120 minutes. This time will vary based on the ingredients you have selected. You can tell the bread is done- by using the toothpick trick- if it comes out clean the bread is done.
6.Allow to cool 5-10 minutes before removing from the pan and serving. (cutting it open too quick will allow for moisture to escape via steam) This bread can be frozen once cooled. Keep in a sealed bag at room temp- to prevent drying out!

[(To try Lemon Cake with help of Brittany she suggested changes:

So the recipe calls for 3/4 cup of milk. Maybe use 1/2 cup of milk and 1/4 cup of lemon. Or something of that nature. Just make sure your liquid does not exceed the 3/4 liquid amount total.
Yogurt instead of bananas! And for maybe half of the liquid use the lemon juice. – I will bake it and we will see how it tastes]. 😉